0 from 60 votes
Perfect Oven-Roasted Vegetables
My Perfect Oven-Roasted Vegetables are caramelized in the oven at a high temperature to bring out their natural sweetness and intensify their flavor. Enjoy them as a delicious side dish or add them to grains, salads, sandwiches and pasta dishes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 98 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 large red onion, peeled
- 2 bell peppers (yellow, red or orange)
- 2 medium zucchini
- 2 carrots, peeled
- 2 cups broccoli florets
- 12 whole cloves garlic, unpeeled
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Preheat oven to 425°F.
- Cut the onion and peppers into 1-inch pieces. Slice the zucchini and carrots on a diagonal into pieces that are roughly the same size.
- Place all of the vegetables and the garlic cloves on two sheet pans. Toss them with oil and season them with salt and pepper. Spread them out in a single layer- don’t overcrowd the pans.
- Place one pan on a shelf in the upper third of the oven and the other one on a shelf in the lower third. Roast vegetables until browned and tender, 30-35 minutes, stirring them halfway through. Switch the pans halfway through cooking to ensure even browning.
- For a finishing touch, you can add a final sprinkling of sea salt, fresh herbs, vinegar or grated parmesan cheese when you remove the vegetables from the oven.
- Serve roasted vegetables as a side dish with grilled chicken or fish or stir them into rice or quinoa. You can also add them to salads, sandwiches, quesadillas or pasta dishes.
Cup of Yum
Notes
- Cut the vegetables into similar size pieces so they cook evenly. I like to cut vegetables like zucchini and carrots on a diagonal- the greater surface area will give you more caramelization.
- Spread the vegetables out in a single layer on the sheet pans to maximize the caramelization. Don’t overcrowd the pans or they will steam instead of brown.
- Don’t stir the vegetables too often. Turn them halfway through and leave them alone to brown.
- To save time, you can buy pre-cut vegetables from the grocery store.
- Squeeze the roasted garlic out of the peel before serving.
Nutrition Information
Serving
1 serving
Calories
98kcal
(5%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
33mg
(1%)
Potassium
466mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4959IU
(99%)
Vitamin C
94mg
(104%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 98
% Daily Value*
| Serving | 1 serving | |
| Calories | 98kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 33mg | 1% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4959IU | 99% |
| Vitamin C | 94mg | 104% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.